Preserved Asparagus - cooking recipe

Ingredients

8 small dried red peppers
4 teaspoons dill seeds
4 teaspoons mustard seeds
8 garlic cloves, peeled
6 lbs fresh asparagus spears, trimmed
5 cups distilled vinegar
5 cups water
1/2 cup canning salt

Preparation

Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
In a saucepan, combine vinegar, water, and salt; heat to boiling.
Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
Use a plastic knife to release any air bubbles and seal jars.
Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.